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Coffee flavored cookies with chocolate chunks on baking paper
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Espresso Chocolate Chip Cookies

These espresso chocolate chip cookies are big, bakery-style cookies with made with a coffee-infused cookie dough and pools of dark chocolate. They have a delicious espresso flavor for a gourmet cookie that you can easily make at home.
Prep Time20 minutes
Cook Time10 minutes
Chilling2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Coffee Chocolate Chip Cookies, Espresso Chocolate Chip Cookies, Espresso Chocolate Chunk Cookies
Servings: 10 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1/2 cup unsalted butter (112 grams)
  • 2 1/2 teaspoons instant espresso powder or 3-4 teaspoons instant coffee powder
  • 1/2 cup brown sugar (110 grams) packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 2/3 cup all-purpose flour (208 grams)
  • 1 tablespoon cornstarch AKA cornflour
  • 1/2 teaspon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup dark chocolate chunks (180 grams) I chopped up a chocolate bar

Instructions

  • Chop the butter into pieces and add to either a heatproof bowl or small saucepan. Add in the instant espresso powder/coffee powder.
  • Melt the butter either in a saucepan over low heat or in the microwave using short 30-second intervals on medium power, stirring between each interval. The espresso powder will start to soften, but not necessarily dissolve.
  • Once the butter is melted, let the mixture sit for 10 minutes.
  • Add the melted butter with espresso powder to a large bowl. Add in the sugars and beat until combined. You don't want to see pools of melted butter.
  • Beat in the egg and vanilla extract.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
  • Add the flour mixture into the butter mixture. Start with the mixer on a low speed and gradually increase to a medium speed until combined.
  • Stir in the chocolate chunks.
  • Cover the bowl with plastic and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat the oven to 350F (180C or 170C on a fan forced oven). Line cookie sheets with parchment paper.
  • Form the dough into balls with about 3 tablespoons of dough each. I used 2 scoops of a medium cookie scoop (mine holds 1.5 tablespoons of dough) or you could use a large cookie scoop.
  • Place dough balls 2-3 inches apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the oven for 10-12 minutes, or until the tops look set.
  • Cool cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.

Notes

  1. Instant Espresso Powder/Coffee Powder: I typically use the amount that would be enough to make 2 cups of coffee according to the package instructions. If using instant coffee powder, I use a little more. Do not simply use coffee granules. 
  2. Chocolate Chunks: I recommend buying a dark chocolate bar and chopping into chunks to get the large pools of melted chocolate. Feel free to use your favorite dark or semi-sweet chocolate. Chocolate chips work too. 
  3. Storage: Store cookies in an airtight container at room temperature for up to 5 days. Fresh cookies are always best.
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 10 equal-sized cookies. 

Nutrition

Calories: 349kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 28mg | Potassium: 173mg | Fiber: 2g | Sugar: 27g | Vitamin A: 319IU | Calcium: 38mg | Iron: 2mg